Ingredients
1/2
cup chocolate wafer crumbs (about 10 wafers)
2
pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3
cup sugar
2
eggs
2
cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2
Tbsp all-purpose flour
1
bag (10 to 12 oz) frozen whole raspberries, thawed
3
Tbsp sugar
1
cup quartered fresh strawberries
Preparation
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
